Muttai Bajji

Instructions

1. 1

   Prepare the Eggs

   • Place 4 large eggs in a saucepan and cover with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make peeling easier.
   • Once cooled, peel the eggs and slice them in half lengthwise. Gently pat them dry with a paper towel to help the batter adhere.
2. 2

   Make the Batter

   • In a mixing bowl, whisk together 1 cup of besan, 0.25 cup of rice flour, 1 tsp red chili powder, 0.25 tsp turmeric powder, 0.25 tsp hing, 0.5 tsp ajwain (if using), 0.125 tsp baking soda, and 0.75 tsp salt.
   • Gradually pour in about 0.6 cup of water, whisking continuously to create a smooth, thick, and lump-free batter.
   • The batter should be the consistency of pancake batter—thick enough to coat the back of a spoon. Let the batter rest for 5-10 minutes.
3. 3

   Heat Oil for Frying

   • Pour vegetable oil into a kadai or deep pan, ensuring it's at least 2 inches deep. Heat over medium-high flame until it reaches a temperature of 350-375°F (175-190°C).
   • To test without a thermometer, drop a tiny bit of batter into the oil. It should sizzle and rise to the surface immediately without browning too quickly.
4. 4

   Fry the Bajjis

   • Carefully dip one egg half into the batter, ensuring it is fully and evenly coated.
   • Gently slide the coated egg into the hot oil. Repeat with 2-3 more egg halves, being careful not to overcrowd the pan.
   • Fry for about 2-3 minutes, turning occasionally, until the coating is golden brown, crisp, and cooked through.
   • Use a slotted spoon to remove the bajjis from the oil.
5. 5

   Drain and Serve

   • Place the fried bajjis on a wire rack or a plate lined with paper towels to drain excess oil.
   • For extra flavor, you can sprinkle a pinch of chaat masala over the hot bajjis.
   • Serve immediately with coconut chutney, mint chutney, or tomato ketchup.